Kimchi, Vegetarian Style

It is possible to make excellent vegetarian kimchi. Here is how.

Kimchi | A Life (Time) of Cooking | Korean Recipe | Pickles

I love subtle dishes as much as full flavoured ones. Not so subtle is Kim Chi, that Korean staple!

Kimchi is not traditionally vegetarian, but you can still make a great vegetarian version. It can be made at any time of the year, from a whole range of vegetables including cabbage, daikon radish, watermelon radish, turnip, carrot, fennel, cucumbers. Mix and match.

Grab some ko choo kah roo (Korean chilli flakes) for a more authentic taste and colour. It does make a difference.

You might also like to try this alternative Kim Chi for Vegetarians. Or browse the Pickle recipe collection here and here. We love an Indian Quince Pickle and Pickled Ginger. Explore our Korean recipes too.


How to Make Kimchi

Making Vegetarian Kimchi

One or more vegetables to fill a jar, for example, 2 daikon radishes, 15 to 20 small cucumbers, the equivalent amount of any other type of cucumber, several fennel bulbs, or a combination of vegetables to fill a medium jar.
2 Tblspn rock or sea salt
3 green onions/scallions, chopped
1/4 small red onion, chopped
2 flat Tblspn crushed red pepper flakes (ko choo kah roo) or 1 Tblspn or more of chilli powder (according to taste)
1 tspn vinegar
1 Tblspn honey
1 tspn crushed garlic

Chop the vegetables into bite size pieces or slice them. Put them in a large bowl, add the salt and toss well. Let the pickles sit for at least a couple of hours, or overnight as they release their moisture creating a natural brine.

Pour off the extra moisture – no need to drain or strain – and retain the brine.

Add the minced garlic and ginger, chopped green and red onions, the chili flakes, honey, and vinegar. Mix thoroughly.

Put your kimchi into glass jars, and add a bit of brine to each one – just a couple of tablespoons of brine per bottle will do. Place the lid on the jar.

Leave the jars of kim chi out in room temperature for 12 to 24 hours in summer or up to 5 days in winter, to give it a chance to ferment. When they begin to ferment, transfer the bottles to your refrigerator.

This will keep for about a month in the fridge, but it may sour over time. Some people enjoy the sourness of it. However, it is likely that it will not last more than a week, if your family loves kimchi!!

You can serve kim chi with just about anything. Koreans typically eat it with a bowl of rice, miso soup, and a couple of other vegetable side dishes.


This recipe is cross posted on our sister site, Heat in the Kitchen. It appeared there first as part of the How To Series.


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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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